Pastrami and Chickpea Curry

Ingredients

Olive oil

2 tablespoons

Onions

1 large, chopped

Garlic

3 cloves, minced

Pastrami

8 ounces, sliced into strips

Chickpeas

1 can (15 ounces), drained and rinsed

Curry powder

2 tablespoons

Tomato paste

2 tablespoons

Coconut milk

1 can (13.5 ounces)

Salt

to taste

Pepper

to taste

Fresh coriander

for garnish

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.
3. Stir in the sliced pastrami and cook for an additional 5 minutes, allowing it to brown slightly and release its flavors.
4. Add the drained chickpeas, curry powder, and tomato paste to the pan, stirring well to ensure everything is evenly coated.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste, adjusting as necessary.
7. Serve the curry hot over a bed of fluffy rice or with warm naan bread. Garnish generously with fresh coriander before enjoying.